I love deviled eggs any time of year, but there’s something about this period from Easter to July 4th that really kicks me into overdrive. I like them “plain” or with any number of variations — topped with a piece of anchovy fillet, with various fresh herbs mixed in (dill, obviously, but also tarragon, chervil…), or this tasty curry-intense number:

Recipe: Hors d’oeuvres & Nibbles: Curried Deviled Eggs
Makes 16 deviled eggs

8 large eggs
4 Tablespoons mayonnaise
2 teaspoons curry powder
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 green onion, thinly sliced
3 tablespoons fresh cilantro, minced

Hardboil the eggs. I use the Joy of Cooking method, which never fails me: Place the eggs in a pan and cover them with cold water. Put the pan over medium heat and bring the water to the boiling point. Then reduce heat to a simmer and cook for 15 minutes. Remove the eggs to a bowl of ice water to stop the cooking and prevent the yolks from discoloring.

When eggs are cool, shell and cut in half lengthwise. Scoop out the yolks into a small mixing bowl. Add the mayonnaise, curry powder, mustard, salt and pepper and use a fork to mash and mix until smooth. Stir in the green onion and cilantro.

Fill a pastry bag (without any tip) with the yolk mixture and pipe into each egg white. Serve or chill until serving.

Wine Pairing: Bubbly! (Check out any of the bubbles I wrote about a few days ago…)